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I was recently put on the spot for my version of a Mojito. Given my, ahem, experience with this delight — I was horrified to find I couldn’t spout off the drink recipe instantly. Of course this must be fixed, so here’s the behind the curtains look at the drink.
A mojito is generically rum, soda, mint and lime. People add various sugars to liven it up a bit or make it their own. Here’s mine:
- 2-3 oz White Rum - (or light rum.) Any good quality rum will do, just don’t used the Bacardi flavored crap. Save that for mixing with coke.
- 2 oz Soda Water
- Mint Leaves - fresh, please. Get it from the produce section of your favorite supermarket.
- Cane Sugar - comes in both stick form and cubes. It’s basically “raw” sugar from Hawaii. Supermarkets carry it. (Just use the white stuff in a pinch)
- 1 Lime - again, fresh only. Your can’t say you’ve got a bar setup without limes and lemons on hand.
Mojito Recipe
Using a morter and pestle (or spoon back and small bowl), crush a teaspoon of sugar and 2 or 3 sprigs of mint. Squeeze the juice from one lime into the bowl to facilitate transferring the entire mix to a drink shaker. Add the rum and shake with ice into a high-ball glass with a few fresh cubes. (I like the crushed mint in my glass so I use a very rough strain or simply hold back the shaker cubes with a spoon.) Top with soda water and garnish with mint or a cane sugar stem.
And damn that stuff is good. We used to keep a pitcher of it in the fridge during the summer and always served at parties. Case in point:
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